Place squids on an absorbent paper until they are completely dried off.
Put them on a tray and pour some olive oil drops on top of them. Add some salt and pepper.
Heat olive oil in a deep frying pan. Add chopped onion and sauté for 4 -5 minutes.
Afterwards, add a garlic clove and keep sauteing for 1 more minute.
Put finocchio in thin slices and sauté for 2 minutes.
After that, add squids and sauté them for 2 minutes. Pour wine and wait until it is evaporated.
Continue with adding cherry tomatoes and caper. Wait for 2 minutes until sauce is thick.
Check salt and pepper.
Withdraw from fire and add parsley.
Top with lemon and toasted bread.
If you want, add some drops of green oil of parsley.
For parsley oil:
Use 1/2 parsley and 150ml olive oil.
Wash and withdraw parsley stems and boil them for 1 minute.
After boiling, put it on an absorbent paper and smash it.
Place this oil in a strainer and keep it in the fridge.
- 500 grams squid Pescanova
- 30 ml olive oil
- 1 medium onion chopped
- 1 smashed garlic clove
- 1 finocchio in thin slices
- 6 cherry tomatoes cut in half
- 50 ml white dry wine
- 1 tbsp caper
- 1 tbsp parsley chopped
- Toasted bread
- Some oil parsley (optional)